Looking for a super quick and easy dessert to satisfy your peanut butter craving? These Small Batch Peanut Butter Cookies are all you need! This recipe uses 1 egg yolk to make 6 cookies. No chilling is required, so if you start now you'll be enjoying delicious peanut butter cookies in less than 30 minutes! The peanut butter flavor is absolutely perfect and they stay soft for days (not that they'll last that long)!
This and my Sourdough Chocolate Chip Cookies recipe are my favorites to make when I have 1 yolk leftover from another recipe or just want a few homemade cookies without a big mess. Small batch recipes are really convenient, especially if you don't have a ton of mouths to feed or freezer space!
If you're interested in a half peanut butter, half chocolate hazelnut cookie, try my Peanut Butter Nutella Cookies! They're chewy and delicious with a gorgeous marbled look.
- Creamy peanut butter: Crunchy peanut butter can also be used. Natural peanut butter isn't recommended, but leave out as much of the oil as possible if you do use it.
- All purpose flour
- Baking soda
- Ground cinnamon
- Vanilla extract
- Egg yolk
- Light brown sugar
- Unsalted butter
See recipe card below for quantities.
Substitutions & Variations
Substitutions: Crunchy peanut butter can be used instead of creamy. Natural peanut butter isn't recommended but can be used with minimal oil added to the dough. This recipe has not been tested with other substitutions. If you do replace any ingredients, please let us know how it turned out in the comments below!
Variations: Feel free to mix in some mini chocolate chips or chopped peanuts for more flavor combinations. You can also over-bake them if you prefer crunchy peanut butter cookies.
Step by Step Instructions
Step One (Picture 1 above) - In a medium bowl, cream together the butter, peanut butter and brown sugar really well (2-3 minutes). Mix in the yolk and vanilla extract.
Step Two (Picture 2 above) - In a small bowl, whisk together the flour, baking soda, cinnamon and salt.
Step Three (Picture 3 above) - Mix the dry ingredients into the wet ingredients just until everything is combined. The dough will seem a bit dry and crumbly.
Step Four (Picture 4 above) - Pack 2-3 tablespoons of dough into your hands and roll it into a nice sphere. You should be able to make 6 cookie dough balls. Space them out evenly on the baking sheet and then press down in the middle with a fork. Bake the cookies on the middle rack at 350°F/177°C for 8-11 minutes.
Tips For Success
- Use room temperature ingredients. Take the egg and butter out of the refrigerator about 30-60 minutes before getting started. This helps everything combine together better!
- Use a food scale. It's very important to measure the flour correctly so that your cookies aren't overly dry and crumbly. Weighing the flour in grams with a scale is the best way to do this. If using measuring cups, carefully spoon the flour into the cups and level it off with a straight edge (don't pack it).
- Use processed peanut butter. This kind works best in baking because it doesn't have the natural oils messing with the cookie's texture.
This is likely from over-measuring the flour. I highly recommend using a scale to weigh the flour in grams (see metric tab in recipe card below). It could also be from over-baking the cookies.
Processed creamy peanut butter (Skippy, Jif, etc.) is best for this recipe. If you want to add more texture, feel free to use crunchy peanut butter. Natural peanut butter can be used if necessary, but try to avoid adding too much of the oil.
Adding the egg white in addition to the yolk will make the dough too wet and sticky, so I wouldn't recommend it.
You can certainly make a small batch of peanut butter blossoms with these! I'd suggest rolling the dough balls in sugar and giving them a gentle pat with your hand before baking them. Press the chocolate into the cookies right after taking them out of the oven.
I have this cookie sandwich recipe, but you can omit the chocolate ganache to just make peanut butter cookies!
Room Temperature: Store these peanut butter cookies in an airtight container at room temperature for up to 5 days.
Refrigerator: I don't recommend refrigerating these cookies as it tends to dry them out.
Freezing Instructions: Wrap the cooled cookies tightly in plastic wrap and/or a freezer-safe bag labeled with the name and date. Store in the freezer for up to 1 month.
Did you try this recipe? I'd love to see it!
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Small Batch Peanut Butter Cookies
- Baking sheet
- Measuring spoons
- Mixing bowls
- ⅔ cup (83.33 g) all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon salt
- ¼ cup (56.75 g) unsalted butter room temperature
- ¼ cup (64.5 g) peanut butter creamy & processed is recommended*
- ⅓ cup (67 g) brown sugar light or dark, packed
- 1 large egg yolk room temperature
- 1 teaspoon vanilla extract
- Preheat oven to 350°F/177°C.
- In a small bowl, whisk together the flour, baking soda, cinnamon and salt.
- In a medium bowl, cream together the butter, peanut butter and brown sugar really well (2-3 minutes on medium speed). Mix in the yolk and vanilla extract.
- Stir the dry ingredients into the wet ingredients just until everything is combined. The dough will seem a bit dry and crumbly.
- Take 2-3 tablespoons of dough and press it together in your hands, then roll it into a nice sphere.Repeat to make 6 total cookie dough balls and spread them out evenly on a baking sheet.Lightly press down on the dough balls with a fork or your hand.
- Bake the cookies on the middle shelf just until their tops start to crack all around (about 8-11 minutes). Let them cool on the sheet for a few minutes and then transfer to a wire rack.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.